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Cooking anyone? (pg. 3)
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| klingklang77 |
| nice plating, spective. i really liked the way you placed the oil on the side as a garnish for the first pic. the second dish could use some work on the plating. what did you use at the green leafy thingy as a garnish? cilantro? italian parsley? |
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| MERLIN |
| quote: | Originally posted by all-nite-freak
never boil ribs, you lose half of the meats flavour the second they become submerged in boiling water.All you need to do is give them a good bbq rub and smoke them in a smoker, or by using indirect heat with a bbq.(use a combination of mesquite and apple wood)they should usally be slow cooked for 4 hours at roughly 250 degrees.Add a few brushes of home made bbq sauce near the end and you have a winner. |
i used to brush sauce at the end, but not so much now. ribs are great just with the dry rub, then use the bbq sauce as a condiment. anyone that wants sauce can add it on their own and any amount.
i agree with not boiling them, but sometimes you need them done quicker.
any experience with brisket? |
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| Estella |
| quote: | Originally posted by Spective
[IMG]http://www.foodmischief.com/portfolio/08.29.05- ChickenThighCutsMarinatedInLemonJuiceOnionJuiceGarlicGingerPaprikaCayenneCuminwithMintOnionYogurtSau
cewithTomatoOnionMintCucumberinVinegarSalad1.jpg[/IMG]
Here are some pictures of some of my own original recipes |
Neither would initially appeal to me, but the presentation makes them so.
I have to admit, I am starting to cook and the quality & preparation of the food isn't as important as the creative layout :stongue: :stongue: |
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| all-nite-freak |
| quote: | Originally posted by MERLIN
i used to brush sauce at the end, but not so much now. ribs are great just with the dry rub, then use the bbq sauce as a condiment. anyone that wants sauce can add it on their own and any amount.
i agree with not boiling them, but sometimes you need them done quicker.
any experience with brisket? |
here is a recipe i got from scwartz deli here in montreal(smoked brisket or smoked meat as we call it here is probably one of this cities most famous food inventions.)Its copied and pasted , and not my own but ive used it and its delicious on rye;)
Montreal Spice Mix
2 teaspoons peppercorns
1 1/2 teaspoons coriander seeds
1 1/2 teaspoons cumin seeds
2 teaspoons fennel seeds
1 teaspoon mustard seeds
1 teaspoon mustard powder
1 tablespoon celery seeds
2 allspice berries
1 tablespoon smoked paprika
2 cloves garlic, minced
2 tablespoons brown sugar
1 1/2 tablespoons kosher salt
Montreal Smoked Meat
3 lbs beef brisket, with fat on
1 cup red wine
3 slices double smoked bacon
2 cups wood chips, such as apple,cherry or maple,soaked in water for 5 minutes
1. Montreal Spice Mix: Over medium heat, toast the peppercorns, coriander seeds, cumin seeds, fennel seeds mustard seeds, allspice berries, celery seeds in a small sauté pan or cast iron frying pan until fragrant, about 5 to 7 minutes.
2. Grind spices coarsely in a mortar and pestle or spice grinder; combine with the remaining ingredients.
3. Montreal Smoked Meat: Rub ½ of the spice mixture all over the brisket; let brisket sit for 1 hour or overnight so flavour permeates the meat.
4. Preheat oven to 250 degrees F; fit the rack of a roasting pan into a roasting pan, add wine to the roasting pan& put the brisket on the rack.
5. Cover the brisket with the slices of bacon, cover with foil& slow cook for 3 hours or until meat is tender.
6. Remove from oven& add remaining spice mixture; smoke brisket with the wood chips in a smoker over low flame according to manufacturer’s instructions, about 20 to 30 minutes.
7. OR use your barbecue to smoke the meat- wrap the wood chips loosely with foil paper, poke holes in the foil, add wood chips to the barbecue on medium high heat; when the chips start to smoke, turn the grill to low heat& put the meat on the upper part of grill.
The rule with brisket is that the meat must cook low and slow....Also try brushing a bit of this spice mix on a steak before grilling as a quick rub / marinade...its very tasty.;) |
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| wizniz |
i made the most bomb-ass smoothie today.
strawberries + carnation instant breakfast mix (vanilla) + 4 marshmellows + milk... all in a blender...
mmmmm so good |
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| eXo |
| quote: | Originally posted by all-nite-freak
never boil ribs, you lose half of the meats flavour the second they become submerged in boiling water.All you need to do is give them a good bbq rub and smoke them in a smoker, or by using indirect heat with a bbq.(use a combination of mesquite and apple wood)they should usally be slow cooked for 4 hours at roughly 250 degrees.Add a few brushes of home made bbq sauce near the end and you have a winner. |
Wish I had a smoker. Or even live at a place that I could actually use a smoker.
*le sigh* |
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| all-nite-freak |
| quote: | Originally posted by eXo
Wish I had a smoker. Or even live at a place that I could actually use a smoker.
*le sigh* |
you cant have a bbq where you live?
worse comes to worse add a few drops of liquid smoke and some kosher salt to your marinades and slow cook.
the cheaper the cut of meat the longer and slower you should cook it. |
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| Slylee |
| quote: | Originally posted by Spective
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SHERRY! i friggin miss you dude:(
those dishes look sweet! i want the recipes. |
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| eXo |
| quote: | Originally posted by all-nite-freak
you cant have a bbq where you live?
worse comes to worse add a few drops of liquid smoke and some kosher salt to your marinades and slow cook.
the cheaper the cut of meat the longer and slower you should cook it. |
Well I live in an apartment complex, and it's hard enough finding a place to grill out without tons of people around...and time is another thing, I usually don't have time to go all out.
I do slow cook it though, and it usually turns out very well. |
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| all-nite-freak |
| quote: | Originally posted by eXo
Well I live in an apartment complex, and it's hard enough finding a place to grill out without tons of people around...and time is another thing, I usually don't have time to go all out.
I do slow cook it though, and it usually turns out very well. |
worse comes to worse adding some liquid smoke to a braising liquid in your drip pan can work wonders too...
small indoor smokers are available but not really cheap.
sure its long, but the end result is worth it especially if you are entertaining the fairer sex;) |
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| asfdz |
| quote: | Originally posted by all-nite-freak
here is a recipe i got from scwartz deli here in montreal(smoked brisket or smoked meat as we call it here is probably one of this cities most famous food inventions.)Its copied and pasted , and not my own but ive used it and its delicious on rye;)
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and we're going out when? |
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| all-nite-freak |
| quote: | Originally posted by Azia
and we're going out when? |
when you post wasted pics of yourself in my party pic thread...all you get is sausages and peaches;) :p
im comtemplating doing a bbq on formula one weekend...baby back ribs;) |
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